Pumpkin Pasta Sauce

5 from 3 votes

This recipe for Pumpkin Pasta Sauce is a fall-inspired, high protein pasta dish including gluten free pasta with a pumpkin cottage cheese alfredo sauce. Dairy free option included!

Prep Time5

Cook Time10

Total Time15

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

Ingredients

8 oz gluten free pasta I like using Banza Bucatini for this recipe!
1 cup pumpkin puree
¾ cup cottage cheese sub Kite Hill cream cheese for dairy free
2 tbsp honey
1 tsp salt + more to taste
1 tsp garlic powder
½ tsp pepper
½ tsp nutmeg
½ tsp dried sage
½ tsp paprika
¼ tsp cayenne
2 tbsp butter sub vegan butter for dairy free
2 tsp minced garlic
2 tbsp gluten free measure for measure flour I like King Arthur Baking brand
2 cups unsweetened almond milk
½ cup grated parmesan for serving, omit for dairy free
2 tbsp chopped fresh sage for garnish, optional

Instructions

Cook pasta according to package directions, drain and set aside.
Meanwhile, combine the pumpkin puree, cottage cheese, honey, salt, garlic powder, pepper, nutmeg, sage, paprika, and cayenne in a blender, and blend until smooth. Set aside.
Heat the butter in a large deep skillet over medium heat. Add the garlic and stir for 30 seconds, until fragrant. Add the flour and whisk to form a roux paste. Slowly pour in the almond milk. Continue whisking over medium high heat until it starts to bubble, then reduce the heat to medium. Stir constantly for 2-3 minutes until the sauce thickens. Remove from the heat (important so the cheese sauce doesn't curdle).
Pour the pumpkin cottage cheese mixture into the pan with the almond milk and whisk until the sauce is smooth and creamy. Taste and add additional salt if needed.
Add the cooked pasta to the pan and toss to combine. Add the parmesan and sage on top and enjoy!

Notes

Stirring: Make sure to whisk constantly after adding the flour / milk to avoid any lumps.

Pan: Use a large skillet deep enough to hold the cooked pasta and pumpkin pasta sauce.

Storage: Add the pasta and sauce to a storage container and keep in the fridge for up to 4 days. Reheat on the stove top with a splash of almond milk, or reheat individual portions in the microwave.

Gluten Free Pasta: Gluten free pasta can get hard when stored overnight in the refrigerator. If you plan on making this dish ahead of time, I recommend storing the sauce separately and making the pasta / adding it to the sauce right before serving.

Freezing: You can freeze the sauce for up to 3 months. I would not recommend freezing this dish when combined with the gluten free pasta.

Nutrition